Prep 10 mins
Cook 20 mins
This pilaf can be the centerpiece of your meal, or can be a side dish. It comes from a Moosewood cookbook.
- 1 large onion, chopped (about 1 1/2 cups)
- 2 tablespoons olive oil
- 1 -2 garlic clove, minced
- 1 tablespoon dried mint
- 1⁄8 teaspoon ground black pepper
- 4 cups fresh spinach, chopped
- 3 tablespoons fresh lemon juice
- 4 cups cooked rice
- 1 cup green peas, fresh or frozen
- 2 tablespoons fresh dill, chopped
- 1 cup feta cheese, crumbled
- In a heavy skillet, saute the onions in oil on medium heat until they begin to soften.
- Add the garlic, mint and pepper and saute for 2 more minutes.
- Stir in the spinach, lemon juice, rice and green peas.
- Add the dill.
- Cover and cook for 3-4 minutes, stirring occasionally.
- When the spinach is limp and the rice is hot, top with the feta and serve immediately.
I added Kalamata olives and chopped fresh tomatoes and left out the peas in mine, but otherwise made per the directions. The taste was delicious and this is one pilaf I plan to make often, as we really enjoyed it with our baked lamb chops seasoned with greek seasoning. Thanks MsBindy! Ann
Lovely with the salty flavour of feta. I used baby spinach, white Basmati rice cooked with butter, frozen baby peas, and no dill. We had this with Mum's Yemista (Greek Stuffed Vegetables With Rice) for a good meal. I would make this again without dill per preference here.
Good stuff! I left out the peas and feta (since I didn't have any), added chicken and pine nuts and extra lemon. It tastes like the filling of a spinich pie, and is great topped with plain yogurt. It's easy and versatile which is right up my alley!